Masala Sprout

Masala Sprout

Soaking beans, especially mung beans to sprout it eventually seems to have become a habit for me now. The convenient thing is that it is a raw food so you do not always have to cook it. However as I somehow am not a raw food person, I try to include it in some recipes. As I had some barley dosa batter left over I thought I will make masala dosa (stuffed crepe) and use the sprout in the masala. That was quite an easy way to get a lot of vegetables in a meal. Usually my dosas are pretty thin and I put a lot of stuffing in each of them. This helps me have more vegetables inadvertently. You could eat this stuffing with chapattis or even use them in a sandwich and grill it. Here is how I made the stuffing...

1 onion, finely chopped
2 green chillies, finely chopped
1 tomato, finely chopped
1 sprig curry leaves
1 big potato, boiled and coarsely mashed
1 carrot, grated
Generous handful of sprout
1 inch piece ginger, grated
1 teaspoon mustard seeds
Chilly powder
Turmeric powder
Asafoetida
Salt to taste
Cooking oil

Heat a teaspoon oil and add mustard seeds. Once it crackles, add turmeric powder, asafoetida, curry leaves, ginger and onion.

Fry the onions and add carrot and tomato and cook for about 3 minutes

Add the potatoes and the sprouts, mix

Add chilly powder and required salt and cook for couple of minutes.

Stuffing ready!

I put it in barley dosa and enjoyed!

To sprout mung beans, rinse beans few times in water. Soak in water overnight. Drain and keep in a warm place, away from sunlight. I usually do not tie in muslin or use any specific sprouting device, just put it in a plastic box with lid losely closed. It will usually begin to sprout in 12 hours. They keep well in the fridge, so keep them handy!